Manny's Corner
1091 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service
2 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2: The prep-cooler located next to the Pizza Oven was maintaining a temperature of approximately 9°C. Corrective Action: Turn the temperature of the cooler down, place a heat guard between the cooler and pizza over, or move the cooler or oven to a new location. The cooler must maintain a temperature of 4°C or colder at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips were not available at the time of the inspection. Corrective Action: Acquire sanitizer test strips and ensure that the sanitizer solution is being adequately maintained. F2.1B: Broken thermometer found in the hot holding unit. Corrective Action: Place a new thermometer inside hot holding unit.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix sanitizer solution and ensure that it is maintained at the proper concentrations at all times.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Facility requires Quats sanitizer testing strips to measure sanitizer is at appropriate concentration for sanitizing actions.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was observed but without a single serve dispenser. This is needed to be installed, speak with the EHO the options you are looking at.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • At the time the staff did not have any valid FoodSafe or equivalent training. One person onsite at all times must have this during operations.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?